One of my favorite fish to eat is salmon and I love Risotto. So, when I went to the Running Goose in Los Angles, I loved their Salmon Risotto. A s a result I decided to try and recreate it at home! So, here it is:
What you need:
- Salmon Filet
- Butternut Squash
- 1 Can of Cranberries
- Fresh Parmesan block (or Parma which is Dairy Free)
- Olive Oil
- Parmesan Risotto
OR Make Your Own with ingredients down below:
- 8 Cups of a Broth
- 1/2 Cup finely chopped Onion
- 1/4 Cup olive oil
- 3 Cups Arborio Rice
- 2 Garlic Cloves, minced
- 1 Cup dry White Wine or Water
- 1/2 Cup shredded Parmesan cheese
- 1/4 Teaspoon Salt
- 1/4 Teaspoon pepper
- 3 Tablespoons minced fresh Parsley
Steps:
- In large Pan add water if using boxed Risotto. Or make homemade Risotto. Risotto should cook for about 15-20 mins. While that cooks move on to the Salmon Filet.
- Add Olive Oil to another large pan. Place Salmon Filet in pan scale side down and sear it for 5 minutes. Then flip it and sear for 3 minutes.
- Slice Butternut Squash into pieces (U shaped pieces, or circle). Meaning lay it down horizontally and slice. Scoop out the middle section in the sliced pieces.
- Add a tad of water to a pan and place slices in to steam, or place slices on a cookie sheet and place in the oven at 350 F degrees. Cook until tender.
- Add cranberries to Parmesan Risotto. Mix them in. Keep the pan on low so that it stays warm while you finish taking out the salmon.
- Add Risotto mixture to a plate. Then place a slice of butternut squash on top and add the Salmon Filet on top of that. Finish off by shaving fresh Parmesan on top of it all.
Xx
O.
